Daniel Boulud - Photo: DR

“I spent part of my youth in Mougins. And Mougins has always been my home base! For Daniel Boulud, Roger Vergé remains the symbol of the commune and it is there that he judges having spent the best years of his career.

He discovered in the chef from Avignon the passion for cooking mixed with art. For him still, the Stars of Mougins are only the continuity of the work of Roger Vergé. "Coming to Mougins, I want to send a message of pride to Roger Vergé".

"Family spirit"

Daniel Boulud likes to remember everyone he has worked with. In Lyon, Paul and Jérôme Bocuse, Mathieu Vianney, Pierre Orsi, or even Jean-Paul Lacombe, but also elsewhere, Pierre Gagnaire, Georges Blanc, Anne-Sophie Pic, Guy Savoy, Alain Ducasse, Yannick Alléno or even Yves Camdeborde… La list goes on! In Provence, Jacques Chibois of course, Daniel Desavie, " my little brother ", he confides, Alain Carro, Christian Morisset, Dominique Le Stanc, Maryan Gandon and her son Antoine….

In terms of tableware, he admires Michel Bernardaud, "A porcelain maker who knows how to put art on the table by calling on artists", just like Roger Vergé.

A taste for travel

“Very early on, I loved traveling with the great travelers of the time, Michel Guérard, Paul Bocuse and Roger Vergé. At 22, Roger Vergé sent me to represent him as a chef in Copenhagen ”. Attracted to the United States, he accepted a position at the Embassy in Washington. Then New York fascinates him, "because it is a very demanding city, multi-ethnic and who likes performance". He settled there on his own, at 24 years old.

One philosophy: excellence

We must look for it in the quality of the products. It must also be found in the training of brigades.

“My pride is to teach young people to take responsibility. In 7 years, they go from the status of apprentice students to chefs! I also created a foundation, the “Mentor Bocuse Keller Boulud”, making it possible to distribute purses to cooks, so as to make them evolve all over the world ”.

Daniel Boulud? With unfailing determination, he is a pure fan!… To the delight of future visitors to Les Etoiles de Mougins!

What they say about him

Maryan Gandon, executive chef of the Majestic Barrière in Cannes: “A human chef is what takes precedence over him. He cares about others. And, like Roger Vergé, it is a precursor of great French cuisine. He's an ambassador ”.

Stéphane Raimbault, two-star chef from the Oasis in Mandelieu: “I went to several of its restaurants. He is a hard worker, a businessman, and above all a smiling, affable, generous chef. ”

Daniel Desavie, chef of the eponymous restaurant in the town of Valbonne: “He's a very good childhood friend, we had the same concerns, the same distractions. Today, I admire his professionalism which he has to the tips of his nails. In my new bistro, “De Sa Vie”, I have a table dedicated to him, with his first Cirque à New York menu. I am delighted that he is coming to the Etoiles de Mougins ”.

To know more : lesetoilesdemougins.com

Source: The Journal of the Stars of Mougins